Kebabs are a delicious meaty appetizer that has taken many forms in the Middle East. Full of heavily seasoned ground meat, a skewer is cooked either on a grill or inside a clay oven. The origin is hard to pinpoint, as many cuisines in the vicinity have multiple versions of kebab, but the meat always has plenty of spices and herbs and will be cooked to juicy perfection. Side dishes are also varied, but our version, the Indian-inspired seekh kebab, is made with lamb and can be served with mint chutney or cucumber raita.
This recipe will serve four people as a main dish and six to eight people if served as an appetizer. While seekh kebab is best made and eaten fresh, the raw mix can be prepared in advance and frozen. When you are ready to eat, just thaw to room temperature and cook as instructed. Before you start, be sure to have flat rectangular stainless steel skewers to build your kebabs. Unlike thin, round metal or bamboo skewers, flat metal skewers will grip the meat better and prevent it from rotating as you cook.